date:Jan 14, 2019
d as a food rather than an additive, which means ingredient interactions and processing conditions need to be taken into consideration.
One common issue is emulsion stability.
Broken emulsions have undesirable results, including cap staining, ringing or agglomeration, Mr. Rigg said.
In some cases, the potential solution may be order of ingredient addition; simply add the color emulsion last. This may reduce the risk of unintended interactions.
Vitamins, too, often are added as an emulsion. I